900g Chicken Breast
340g fettuccine pasta (or angel hair or vermicelli pasta)
450g white mushrooms, thickly sliced
1 small onion, finely chopped
3 cloves garlic, minced
850ml half and half*
15g parsley, finely chopped, plus more to garnish
1tsp sea salt, or to taste, plus more for pasta water
Black pepper to taste
3tbsp olive oil, divided
1tbsp unsalted butter
Cook fettuccini in a large pot of salted water (4 qts water with 1 Tbsp salt,) according to package instructions then drain and set aside.
Meanwhile, thinly slice chicken breast into strips and season all over with salt and pepper. In a large, deep skillet, heat 2 Tbsp olive oil over medium/high heat and saute chicken until light golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
In the same pan over medium/high, add 1 Tbsp olive oil and 1 Tbsp butter. Add onion and sauté 3 minutes until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté another 30 seconds until fragrant, stirring constantly.
Add half-n-half and simmer over medium/high heat 8-10 min, or until just beginning to thicken. Add chicken back to pan, along with 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover, and let pasta rest 10-15 minutes then stir to combine and serve garnished with more parsley.
*To substitute half and half, use equal parts of milk and heavy cream. If you prefer a thicker creamier sauce, you can use heavy whipping cream instead.
Credits: Natashas Kitchen